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Middle Eastern Quinoa and Lamb Stuffed Peppers (Pantry Remix)

Name: Middle Eastern Quinoa and Lamb Stuffed Peppers (Pantry Remix)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 4 pieces Milk; 0.75 lb Chicken; 1.5 cups cooked quinoa; 1 medium onion, finely chopped; 2 tbsp tomato paste; 1 tsp ground allspice; 0.25 tsp cinnamon; 2 tbsp fresh mint, chopped; 2 tbsp pine nuts, toasted; 1 cup tomato sauce

A pantry-adapted take on Middle Eastern Quinoa and Lamb Stuffed Peppers — uses Milk instead of large bell peppers, tops removed and seeded, Chicken instead of ground lamb. Nutrition is approximate.

Prep 20 minCook 45 minTotal 65 min4 servingsmedium

dairy-freewheat-freegluten-freehigh-proteinnutrient-densemiddle-eastern

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Ingredients

Milk4 pieces
Chicken0.75 lb
cooked quinoa1.5 cups
onion, finely chopped1 medium
tomato paste2 tbsp
ground allspice1 tsp
cinnamon0.25 tsp
fresh mint, chopped2 tbsp
pine nuts, toasted(optional)2 tbsp
tomato sauce1 cup

Instructions

1
Preheat your oven to 375°F (190°C).
2
In a large skillet, brown the Chicken and chopped onion over medium heat until the lamb is fully cooked. Drain any excess fat.
3
Stir in the tomato paste, allspice, cinnamon, salt, and pepper. Cook for 2 minutes.
4
Remove from heat and fold in the cooked quinoa, fresh mint, and toasted pine nuts.
5
Place the hollowed-out bell peppers upright in a baking dish. Spoon the lamb and quinoa mixture tightly into each pepper.
6
Pour the tomato sauce into the bottom of the baking dish around the peppers, and pour a tablespoon of water inside each stuffed pepper.
7
Cover the dish tightly with foil and bake for 35-40 minutes until the peppers are tender.
8
Spoon some of the warm tomato sauce from the bottom of the dish over the peppers before serving.

Nutrition

Estimated, per serving

410kcal

Calories

25g

Protein

26g

Carbs

23g

Fat

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